Pork Salad a la Grecque
Turn leftover pork roast into a Mediterranean delight. With bold flavors, this salad makes a terrific main dish.
Ingredients
- 12 oz roasted pork loin, about 1 1/2 cups, cut into julienne strips
- 1 head Boston or bibb lettuce
- 1 pint cherry tomatoes
- 1/4 lb feta cheese, firm
- 2 Tbs olive oil
- 4 Tbs lemon juice
- 1 tsp dried rosemary, crushed
- 1 tsp dried tarragon, crumbled
- 1 tsp dried thyme
- 1/4 lb Niçoise olives, or 6 oz. jar oil-packed black olives
Directions
- Wash lettuce and dry with paper towels. Arrange lettuce in shallow serving bowl. Wash and dry tomatoes and remove stems. Cut feta cheese into small cubes. Combine olive oil, lemon juice, rosemary, tarragon and thyme. Add tomatoes and olives, and toss until evenly coated. Add cheese, olives and pork, and toss gently.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 359
Calories from Fat 199 (55%)
(34%)Total Fat 22g
(40%)Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(31%)Cholesterol 92mg
(25%)Sodium 611mg
(0%)Potassium 0mg
Total Carbohydrate 9g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(62%)Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.